Plus, when you make it yourself, you know it's not got artificial colouring in, and if you're gluten free, you can choose to use tamari sauce or gluten free soy sauce.
Added bonus - there's no chopping anything, you just need to plonk a pan on your scales, and weigh everything into it with a squidge of tomato puree!
This is just a repository (more for me than anyone else really, as I'm so absent minded!) of links to recipes I've made and we have loved, as well as recipes I'd like to make and those recommended by friends.
I will try and include links for all the recipes if possible, and keep in alphabetical order, but there may be some only available in books. I will also include links here and there for relevant ingredients or equipment etc. I've used. Some of them will be affiliate links for Amazon which will not make any difference to the price you pay for them (but will help me to fund publishing posts on this blog).
The unfortunate news is that if you buy a packet from a supermarket and follow the instructions on the back of the packet, you'll probably never get authentic sticky rice (especially if it tells you to boil it)!
Goodness knows why, as it's so easy to steam! See below for how to cook Thai sticky rice and get an authentic result - if you've never had it before, don't expect it to be like any other rice you've ever had - it's literally like a big sticky lump of glued-together chewy rice grains (I'm really selling it here, right?!) - but if it's like that, then you've done it right!
Easier than you'd think, especially when you can rustle them up with a stir fry mix - super tasty and you can either fry, bake or cook in an air fryer depending on your preference.
There's no need to throw any of your sourdough starter away, you can make lots of other delicious things with it!
Try these with a drizzle of maple syrup over the top, they are sooooo good! And they freeze well too! If you're using frozen blueberries, don't add them to the batter mix, as your pancakes will turn out a very strange colour! Just drop the frozen ones onto the batter when you've put it into the pan, so they sink in.
Easy to make, delicious sourdough crackers for cheese.
When you've got too much starter, and don't want to waste it, this is a delicious way to NOT discard it - plus the crackers will keep a while in an airtight container, and you could even gift them to cheese lovers!
There's almost nothing to making these, and you just use your inactive starter straight from the fridge - give them a go, they're delicious!
This technique is just the most amazing way of keeping chicken breast pieces moist and tender (even though it's hard to make lightly poached chicken pieces look appetising in a photo!).
You can either poach in water or shallow fry, depending on your preference. Personally, I like to lightly poach as a healthier option. You could use this technique for almost any chicken dish as the flavour is so neutral.
A nice treat during the colder months. Or the warmer months. Or any time really, breakfast, lunch, dinner or supper!!!
Best eaten warm, either split and toasted, or even microwaved, with butter on top! Even Marmite (other yeast extract condiments are available), if you're a lover!
Need to whip up a tasty dish with chickpeas and don't have time for an overnight or daytime soak?
Voila, your prayers have been answered! It's up to you whether
you add the aromatics or not but the garlic and onions are fantastic for
adding flavour if you're using them in curries, Middle Eastern food, or
hummus, and the bay adds a nice depth of extra flavour for Asian
dishes. Obviously if you want to make a cake (!) or similar, skip all the aromats, and then you've also got the aquafaba (water they were cooked in) to use as an egg white substitute if you wish.
These were made after a visit to a certain chicken restaurant, where we were given them as a complimentary starter, albeit mixed nuts, as it was my birthday!
I really enjoyed them, so I tried to replicate them (but just with the cashew nuts, to try and avoid further visits to the dentists). Now they're one of my favourite home-made snacks!
I ran out of the peri-peri salt I'd been buying, so being quite a resourceful person, with (I think!) a fairly good palate, I went to the kitchen and tinkered about with the ingredients that were on the jar, comparing the flavour to the last few grains of peri-peri salt I had left...
I had looked online for a peri-peri recipe, but they all seemed to have additional ingredients to what I was trying to create.
No more soggy, mushy rice, or accidental congee - this recipe gives consistent results every single time.
Serves four.
(Or more if you want to make them for family or friends once you have tasted how amazing they are - might take just a few more minutes though if you make them in bulk!)
